Development, validation and application of an UFLC-DAD-ESI-MS method for determination of carbonyl compounds in soybean oil during continuous heating
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- 作者：Luciane Conceiç ; ã ; o S. Bastosa ; 1 ; Elaynne A. de Almeida Costaa ; Pedro Afonso P. Pereiraa ; b ; c ; pedroapp@ufba.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soybean oil ; Thermal oxidation ; Carbonyl compounds ; Hydroxy alkenals ; Acrolein ; UFLC-DAD-ESI-MS
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：518-524
- 全文大小：671 K
文摘
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Edible oils play an important role in human nutrition.
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A method was developed for analyzing carbonyl compounds in heated soybean oil.
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It has presented good selectivity and precision, as well as sensibility and accuracy.
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Ten CC identified, including 4-hydroxy-2-nonenal, 4-hydroxy-2-hexenal and acrolein.
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The average concentrations for the CC ranged from 2.2 to 36.9 μg.g−1 of oil.